Preparation:
Cook potatoes in a large pot of boiling salted water until tender. Drain and cool until lukewarm. Cut potatoes in half and place in a large bowl. Sprinkle wine over potatoes. Heat 2 tsp oil in a large skillet over medium heat. Add onions and saute until tender. Add vinegar, mustard and sugar and stir to blend. Pour over potatoes and toss to coat. Add radishes, green onions, parsley and remaining 1 tsp of olive oil; toss to blend. Season with salt and pepper. Mound salad on a platter and surround with cucumber slices. |
